Mille Collines Chai Latte

Autumn light, a saucepan of milk steaming gently, cinnamon dusted over the froth: Dammann Frères’ Thé des Mille Collines Tea N°364, strong Rwandan black tea with ginger, cinnamon, cardamom, pink peppercorn and clove, lends itself naturally to a chai.

Serves 2 · 15 min

1. Brew 6 g of Thé des Mille Collines in 1 cup (240 ml) of water at 194°F (90°C) for 5 minutes, then strain it into a saucepan.
2. Add 1 cup (240 ml) of whole milk and 2 tbsp of brown sugar.
3. Heat gently, stirring, until steaming but not boiling.
4. Froth with a whisk, pour into 2 mugs and dust with a pinch of ground cinnamon.

The star of this recipe: Thé des Mille Collines Tea N°364, by Dammann Frères.